Wild skin-on snapper fillets

Wild skin-on snapper fillets

Wild-Caught, Sustainably Sourced

Snapper Mildly flavored with a firm, flaky texture, snapper makes an excellent canvas for many cooking techniques and seasonings. Try basting it with soy sauce, teriyaki sauce, cilantro, and chiles for the grill, or cook in parchment with citrus and herbs for a more delicate preparation.

Keep refrigerated. Previously Frozen. Best if used within 3 days of receipt.

Ingredients: Snapper.

Instructions

1

Choose your cooking method

Stovetop

  • Pat the snapper dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the snapper skin side down and cook until lightly browned and the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Grill
  • Pat the snapper dry with a paper towel; season generously with salt and pepper.
Prepare a medium-hot fire in a grill. Set the snapper, skin side down, on the grill directly over the heat and cook, turning once, until the skin is crisp and the snapper is opaque and flaky, about 5 minutes per side.

Nutritional Information

Contains: Fish (snapper)

Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

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